國立高雄大學圖資館 |

登入

回首頁 到查詢結果 [ subject:"Dairy products" ]

The sensory evaluation of dairy products

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	The sensory evaluation of dairy productsedited by Stephanie Clark, MaryAnne Drake, Kerry Kaylegian.
其他作者:	Clark, Stephanie.
出版者:	Cham :Springer International Publishing :2023.
面頁冊數:	xiv, 665 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	Dairy productsSensory evaluation.
電子資源:	https://doi.org/10.1007/978-3-031-30019-6
ISBN:	9783031300196$q(electronic bk.)

The sensory evaluation of dairy products
The sensory evaluation of dairy products[electronic resource] /edited by Stephanie Clark, MaryAnne Drake, Kerry Kaylegian. - Third edition. - Cham :Springer International Publishing :2023. - xiv, 665 p. :ill., digital ;24 cm.

History of Sensory Analysis -- Psychological Considerations in Sensory Analysis -- Physiology of Sensory Perception -- Dairy Products Evaluation Competitions -- Fluid Milk and Cream Products -- Butter -- Creamed Cottage Cheese -- Yogurt -- Cheddar and Cheddar-Type Cheese -- Ice Cream and Related Products -- Concentrated and Dried Milk Products -- Pasteurized Process Cheese -- Sour Cream and Related Products -- Swiss Cheese and Related Products -- Mozzarella -- Latin American Cheeses -- Mold-ripened cheeses -- Goat and Sheep Cheeses -- Modern Sensory Practices.

The Sensory Evaluation of Dairy Products, Third Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.

ISBN: 9783031300196$q(electronic bk.)

Standard No.: 10.1007/978-3-031-30019-6doiSubjects--Topical Terms:

375476
Dairy products
--Sensory evaluation.

LC Class. No.: TX556.M5

Dewey Class. No.: 637

The sensory evaluation of dairy products
LDR:02413nmm a2200361 a 4500 001 647322
003 DE-He213
005 20230817205602.0
006 m d
007 cr nn 008maaau
008 240116s2023 sz s 0 eng d
020 $a 9783031300196$q(electronic bk.)
020 $a 9783031300189$q(paper)
024 7 $a 10.1007/978-3-031-30019-6 $2 doi
035 $a 978-3-031-30019-6
040 $a GP $c GP
041 0 $a eng
050 4 $a TX556.M5
072 7 $a PSG $2 bicssc
072 7 $a TDCT $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a PSG $2 thema
072 7 $a TDCT $2 thema
082 0 4 $a 637 $2 23
090 $a TX556.M5 $b S478 2023
245 0 4 $a The sensory evaluation of dairy products $h [electronic resource] / $c edited by Stephanie Clark, MaryAnne Drake, Kerry Kaylegian.
250 $a Third edition.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2023.
300 $a xiv, 665 p. : $b ill., digital ; $c 24 cm.
505 0 $a History of Sensory Analysis -- Psychological Considerations in Sensory Analysis -- Physiology of Sensory Perception -- Dairy Products Evaluation Competitions -- Fluid Milk and Cream Products -- Butter -- Creamed Cottage Cheese -- Yogurt -- Cheddar and Cheddar-Type Cheese -- Ice Cream and Related Products -- Concentrated and Dried Milk Products -- Pasteurized Process Cheese -- Sour Cream and Related Products -- Swiss Cheese and Related Products -- Mozzarella -- Latin American Cheeses -- Mold-ripened cheeses -- Goat and Sheep Cheeses -- Modern Sensory Practices.
520 $a The Sensory Evaluation of Dairy Products, Third Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
650 0 $a Dairy products $x Sensory evaluation. $3 375476
650 0 $a Dairy products $x Flavor and odor. $3 375477
650 1 4 $a Food Microbiology. $3 235295
650 2 4 $a Sensory Evaluation. $3 956661
650 2 4 $a Food Science. $3 274110
700 1 $a Clark, Stephanie. $3 375475
700 1 $a Drake, MaryAnne. $3 956659
700 1 $a Kaylegian, Kerry E. $3 956660
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-031-30019-6
950 $a Biomedical and Life Sciences (SpringerNature-11642)

筆 0 讀者評論

多媒體

多媒體檔案
https://doi.org/10.1007/978-3-031-30019-6

評論

新增評論分享你的心得

Export

取書館別